Fruit Sweet Pickles

Ingredients

• 7 lbs. of fruit
• 3 1/2 lbs. of clean, brown sugar
• one pint of vinegar
• 1 oz. each of cinnamon in sticks
• 1 oz. of sprig mace
• 1 oz. of cloves

Method

1. 1

   Prepare fruit by stoning it.

2. 2

   Boil vinegar and spices, pour over fruit, and let stand for two days.

3. 3

   Boil again and combine until clear.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 270. The excerpt below is the record exactly as published.

Fruit Sweet Pickles. — The follow- ing will answer equally for damsons, plums, cherries, apricots, and peaches, serves every purpose of a fine -fla- vored handsome pickle of good keep- ing qualities, and has the advantage of giving but little trouble : Prepare your fruit as for preserving, stoning it, and to 7 lbs. of fruit take 3 l/z lbs. of clean, brown sugar, one pint of vin- egar, and I oz. each of cinnamon in sticks, sprig mace, and cloves. Put the fruit into a jar, boil the vinegar and spices together, and pour it over the fruit, letting it stand for two days. Then pour the vinegar off again, put it on to boil, and when hot pour in the fruit and boil all together until clear and transparent. This does just as well as the repeated scaldings usually recommended. Gherkins. See Cucumbers. Grapes, Pickled. — Take ripe grapes ; remove imperfect and broken ones. 242 Grape Pickle, Sweet PICKLES, ETC Mixed Pickles Line an earthen jar with grape leaves ; then fill with grapes. To two quarts of vinegar allow one pint of white sugar, Y2 oz. of ground cinnamon, and % oz. of cloves. Let the vinegar and spices boil for five minutes, then add the sugar. Let it come to a boil, and when cold pour over the grapes. If poured on while hot it shrivels them, even if it does not break the skin and spoil the appearance of the pickles. Grape Pickle, Sweet. — Pick io lbs. of large, ripe grapes from the stems. Put in jars. Make syrup of 6 lbs. of sugar and a quart of vinegar ; season with cinnamon, mace, and cloves ; pour over the grapes boiling hot, and seal. If preferred, the grapes may be left on the stems and pickled in bunches. Grapes, Spiced. — To 6 lbs. of the grape pulp allow 3 lbs. of sugar, one table-spoonful of cinnamon, one dessert-spoonful each of cloves, all- spice, and grated nutmeg, one tea- spoonful of pepper and one of salt, two quarts of vinegar. Cook all to- gether, stirring constantly, until it is the consistency of catsup ; bottle and seal. Lemons, Pickled. — To six large lemons allow two quarts of boiling water, one quart of vinegar, x/z oz. of cloves,

Cook this with the app: pantry check, scaling, and the assistant.